How to make pate at home. Liver pate

Tasty, satisfying and deliciously tender - that’s all about homemade pate. In addition, if it is prepared at home, then you will be 100% sure of its naturalness. So, without any fear, offer your child (and not only) such sandwiches for breakfast. Or treat your friends who drop by for the light with tartlets filled with pate mixture. This cold appetizer would be appropriate at any table. And eaten with pleasure, and immediately!

Surely, many of you know how to prepare pate at home. And they did it more than once. But there are many types of this wonderful nutritious delicacy. And they differ not only in the set of ingredients, but also in the method of preparation.

So, pate is a delicate paste-like mass of uniform consistency. There are many products that claim to play the main role in the preparation of this delicacy. And both animal and plant origin. But the most famous and widespread is the recipe for making liver pate.

Liver pate is not only tasty, but also extremely healthy. It can be made from pork, beef, chicken or goose liver.

In addition to using offal, pate can be made from meat or poultry: chicken, turkey. Various vegetables can be added to them - onions, carrots, pumpkin, etc. They also prepare fish pate (from fish fillet) and cod liver.

There are also recipes for preparing lean variations of pate: from mushrooms, beans, lentils, and tofu. Chopped nuts, seeds and herbs will organically fit into the composition of such pates. These varieties are good for vegetarians and people who fast. And also, being lower in calories, they are ideal for dieters.

If you don't bother counting calories, then you will definitely like lard pate. Or from herring, better known as herring oil. They are both a hearty addition to main courses and a savory appetizer.

To prepare some types of pates, simply use a meat grinder or blender and season them with spices. Others require heat treatment. They are cooked for a long time over low heat or the future pate is baked in the oven or slow cooker.

You will learn how to deliciously make and beautifully serve homemade pate from our master classes with step-by-step photos.

Do you like delicate pates? The combination of chicken liver, lard, fresh grape juice and roasted nuts gives a truly exquisite result. This appetizer can be safely served at a festive table - the taste is no worse than restaurant masterpieces.

When you don’t have meat or chicken giblets to make pate, you can successfully solve a culinary problem by preparing this spread of baked eggplants and boiled eggs. Cheap and cheerful!

Pates are one of the simplest and most versatile snacks. I offer an interesting recipe for nut-egg pate with onion confiture. The delicacy is very easy to prepare and eaten with great pleasure.

I want to tell you how to prepare an original dish from carrots, nuts and pumpkin - vegetable pate. This beautiful sandwich mass with an exquisite taste can also be suitable for a vegetarian menu.

If you cook duck riet according to the classic recipe, it will turn out too fatty and heavy. I suggest reducing the fat concentration and adding fresh flavor notes to the dish by adding berry and vegetable ingredients.

Since the quality of store-bought pates leaves much to be desired, let’s prepare a delicious chicken liver pate at home with the addition of pieces of carrots and lard. The pate is suitable for making sandwiches and filling baskets.

French mackerel riet is a delicious appetizer, a bit like pate. Riet is suitable for making toasts, rolls, and filling baskets.

I suggest making veal liver pate, but without rendered lard. The snack will not taste dry, because we will cover it with a small layer of butter. The delicate texture and pleasant taste of the dish...

Sandwiches are a great appetizer for any meal and a convenient snack. Today we suggest making herring pate, which makes delicious and satisfying sandwiches, or a filling for tartlets or rolls.

Do you want to just enjoy yourself or have a hearty snack?! Spread on brown bread or crispy white toast, this bean pate melts in your mouth for an absolute treat for your taste buds. Tasty, light, healthy and nutritious...

The combination of chicken breast, pumpkin and sour cucumbers is a fireworks of taste! Prepare chicken pate according to our original recipe and make sure that this fairly simple dish is worthy of a holiday table.

Pork liver pate, onions and carrots is an excellent appetizer for both everyday and holiday menus. If you prefer natural and healthy food, prepare your own pate for your family using our simple recipe.

This dish is closely related to world cooking. Its ancestor is Ancient Rome, where duck liver pate was served at feasts to noble nobles. Then the food was forgotten for several centuries. And then it was revived in medieval France, and experienced the heyday of its popularity. It was also prepared at courts and used as a “final chord” at feasts. At the same time, the decorative design of the dish evoked admiration. It was served in the form of an elaborately decorated pie wrapped in thin dough. By the way, the word “pastata” itself translated from Latin means “dish wrapped in dough.” However, due to the secondary importance of dough in this dish, it was soon no longer associated and served with pates.

Secrets of proper liver pate

How to make pate at home with your own hands. Here are a few basic subtleties of the perfect dish.

Chicken liver pate is the easiest to prepare, since the main ingredient does not require preliminary preparation. If you use beef or pork, you need to immerse it in hot water for a minute to easily get rid of the films. And be sure to soak it in milk to make the taste more delicate. The soaking time is individual and depends on the size of the liver pieces: the larger they are, the longer you soak them.
Use only fresh ingredients. Homemade beef liver pate or any other pate made from frozen ingredients will not have a balanced taste. During heat treatment, it will receive notes of sweetness and unpleasant “inserts” of bitterness.
The main ingredient should have a uniform, deep red color. and a smooth, elastic surface.
Adding cream to a dish will make it more juicy.
To obtain a uniform consistency, without lumps, the mass should be passed through a meat grinder 2-3 times.
Cook liver pate in a slow cooker or in a frying pan- this does not affect the taste of the dish.

Poultry liver recipes with photos

To prepare goose liver pate at home, you will need a minimum of time. And the result will be ten times more worthy than store-bought “dishes” from cans. The same can be said about the chicken recipe.

From chicken liver

To make chicken liver pate you will need:

Cooking step by step

Peel and grind the onions and carrots.
Melt 50 g of butter in a frying pan and fry the vegetables until tender.
Separately, fry the liver in the second half of the oil. Add salt and pepper and basil to it at the end of frying.
Combine the ingredients and grind in a blender or meat grinder.
Place homemade chicken liver pate in the refrigerator.

From goose liver

To prepare goose liver pate you will need:

duck liver - 500 g;
butter - 100 g;
carrots - 2 pcs.;
onion - 3 heads;
spices to taste.

Preparation

Soak the liver in milk for 2 hours.
Boil the carrots, cool, peel.
Peel the onion and chop into rings, fry until golden brown in butter.
Add the liver to the pan and fry until desired. If you use it for a dish in the “juice itself”, then the taste will be delicate. And if you fry the liver until crusty, the dish will get a brighter, piquant taste.
Cool, combine liver, carrots, butter, add pepper and salt. Place in the refrigerator.

Animal liver recipes

To prepare a delicious liver pate at home, the recipe can be varied not only with cream, but also with greaves. Then the dish will have a more pronounced aroma.

From pork liver

To make pork liver pate you will need:

Preparation

Twist the meat, liver and 50 grams of bacon into minced meat.
Peel and finely chop the onion and add to the meat. Add raw eggs, 2 types of pepper, thyme, brandy, salt and mix well.
Thinly slice the bacon and line the bottom of the pan with it. Place minced meat on top, cover with rosemary, bay leaf, and pieces of bacon.
Bake in the oven for 75 minutes at 165°.

Beef liver

To make beef liver pate you will need:

Preparation

Finely chop the onion and carrots, fry them in a frying pan with bacon.
Cut the liver into slices and add to the vegetables. Fry until done, season with salt and pepper.
Pass the cooled mass through a meat grinder at least twice. Pour in the milk, add the butter and mix well. Refrigerate.

It is extremely easy to prepare liver pate at home. And there are many recipes for it, because you can play with shades of flavors not only by using different types of liver, but also by adding spices, mushrooms, herbs, olives, pistachios, paprika... A very tasty pate can be made from lamb liver. Through culinary experiments, you can achieve your own ideal taste of a dish that you wouldn’t be ashamed to serve on a holiday table, just like fluffy cheesecake or stuffed squid.

Liver pate is a tender, melt-in-your-mouth dish that you can enjoy for breakfast, lunch, and dinner. It is perfect as a snack during large feasts. Thanks to its nutritional properties, this pate will help reduce the impact of strong alcoholic drinks.

Any liver is suitable for pate: chicken, beef, pork, veal, etc. Before cooking, it must be washed in cool water and all unnecessary parts, such as films and veins, must be removed. After this, the liver can be boiled in salted water, or fried in a frying pan along with vegetables. The final stage of preparation is, in fact, the transformation of all ingredients into a pate using a blender or meat grinder.

Along with the liver, onions, carrots, all types of meat, lard, garlic, herbs, etc. are often added to the pate. For a richer dish, add butter or cream, which also gives it a more delicate taste.

To make the pate more flavorful, you can add any spices to your taste. Mixtures of peppers, thyme, cumin, nutmeg and dried herbs are suitable.

The pate can be used as an independent dish by rolling it into a roll or “sausage” and cutting it into portions. You can also make balls out of it. The easiest way to serve pate is to spread it on bread, or place it in tartlets. Before eating, the dish must be kept in the refrigerator for several hours.

A delicious and nutritious pate for holiday snacks. The presence of brisket gives the dish a special taste and adds fat. In this case, it is better to choose a piece of pork that contains more meat than fat. After chopping, taste the pate again and add salt to taste.

Ingredients:

500 g liver;
250 g pork belly;
1 carrot;
70 g butter;
1 onion;
2 tbsp. l. vegetable oil;
3 pinches of black pepper;
½ tsp. salt.

Cooking method:

Cut the brisket into small cubes and fry in vegetable oil until golden brown, then transfer to a plate.
In the same frying pan, fry the carrots, grated on a coarse grater.
When the carrots turn golden, remove them from the pan and add chopped onions in their place.
Fry the onion until tender, add carrots and brisket, salt and pepper.
Continue cooking over low heat for another 5 minutes, stirring the contents of the pan occasionally.
Clean the liver from films and veins, place in salted water and bring it to a boil.
Cook for 5-10 minutes, depending on the type of liver.
Pass the liver, brisket and vegetables through a meat grinder or chop with a blender.
Add 50 g of butter to the pate and stir.
Transfer the pate to a deep plate and compact.
Melt the remaining butter and pour it over the pate.

Interesting from the network

This dish will take a little longer than a regular pate, but its taste will be richer and more interesting. Pork and butter significantly increase the calorie content of this delicacy, so it is recommended to use it in small portions.

Ingredients:

800 g pork liver;
250 g butter;
3 onions;
4 cloves of garlic;
1 carrot;
40 ml cognac;
1 ½ tsp. Sahara;
2 bay leaves;
1 tsp. thyme;
Salt pepper.

Cooking method:

Remove all films, veins and ducts from the liver, rub with salt.
Place the liver in a saucepan and cover with cold water, add sugar.
Boil water, remove any foam that appears and throw in bay leaves.
Cook the liver for 25 minutes over low heat.
Chop the garlic and fry a little in vegetable oil, then remove from the pan.
Cut the onion into rings, grate the carrots and place the vegetables in the same oil in which the garlic was fried.
Cover the pan with a lid and fry the onions and carrots until golden brown.
Cut the boiled liver into cubes 3 cm wide, add to the pan and cook for another 2 minutes.
Remove the pan from the heat, pour cognac over the liver and quickly set it on fire.
Make a paste from the liver and vegetables using a blender or meat grinder.
Warm the butter to room temperature, beat.
Gradually add the pate to the butter, stirring constantly.
Add thyme, pepper and salt to the resulting mixture.
Place the pate in a convenient bowl and pour in a small amount of melted butter.
Place the dish in the refrigerator for 2 hours.

The recipe for this pate is very simple, and the dish itself turns out to be quite light in comparison with its pork or beef counterparts. The easiest way is to immediately set the “baking” mode for 40 minutes, and then gradually add all the ingredients. The lid does not need to be closed at any stage of cooking.

Ingredients:

700 g chicken liver;
1 onion;
100 g butter;
250 g cream;
¼ tsp. nutmeg;
Salt pepper.

Cooking method:

Melt half the butter in a saucepan of a multicooker in the “Baking” mode.
Chop the onion, add to the oil and fry for 15 minutes without closing the lid.
Rinse and clean the liver thoroughly, add to the onion and fry for another 15 minutes.
Pour the cream into the slow cooker, add salt and pepper to taste, and add nutmeg.
Simmer the dish in the same mode for 10 minutes.
Transfer the contents of the saucepan into a blender bowl, add the remaining oil and grind.
Place the finished pate in the refrigerator for an hour.

Now you know how to prepare liver pate according to a recipe with a photo. Bon appetit!

Liver pate is a hearty and very tasty snack that is not at all difficult to prepare at home. Absolutely any liver is suitable for this dish, but the methods for processing it will be slightly different. To figure out how to make a delicious pate, you need to listen to some recommendations from experienced chefs:
The easiest way to prepare chicken liver is to simply remove the veins from it;

Beef liver should also be cleared of films;

It is recommended to soak pork and beef liver in milk for several hours to remove unwanted bitterness;

To determine the readiness of the liver, you need to select the largest piece and make an incision on it;

If you make pate using a meat grinder, you need to choose the smallest attachment;

To prevent the pate from chapping longer, you need to pour melted butter on top.

Today I will show two recipes for chicken liver pate, both with photos and step by step. The first one will be everyday and budget-friendly, which can be prepared at home quickly and easily. The second one is more expensive and takes longer to cook, but the pate turns out more tender and airy. I usually use it to prepare the filling for vol-au-vents for the holiday table.

Chicken liver pate with onions and carrots

It cooks very quickly. True, it flies away just as quickly. And, by the way, this healthy and, one might say, dietary dish is devoured by both cheeks even by the most ardent liver aficionados.

Ingredients:

chicken liver – 500g;
carrots – 1 piece;
onion – 1 piece;
sunflower oil – 2-3 tbsp;
salt - to taste;
butter – 200g.

How to make chicken liver pate at home:

Preparing the liver. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. In such conditions it will thaw gradually, which is better for it in particular and for meat products in general. You will need a bowl because water and blood will leak from the liver and need to be drained. For the same purpose, it is also best to place the cooled liver in a colander and let it sit for about 10 minutes. Then we sort it out, cutting off any possible fat and remnants of the bile ducts or pieces with stains of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from chicken liver, it is thin and will not interfere.
Then cut it into pieces. Usually cutting in half is enough. And for now we put it aside.
Peel the carrots and onions and rinse with water. Carrots can be grated or cut into pieces. This is not important, since in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
Heat sunflower oil in a frying pan. Fry vegetables until soft.
Place the liver in the pan, stir and fry for 1 minute.
Then pour 1/3 cup of boiling water, add salt and cook over moderate heat for 7-8 minutes, stirring frequently. Check the liver for readiness, if it’s not red inside, then you can safely turn it off. Usually this time is enough. If you cook longer, the product will become dry and tough.
There are recipes where vegetables and liver are fried separately. I think this is unnecessary, since all this will later turn into pate, and cooking together saves a lot of time.
Transfer the contents of the pan to a bowl and let cool slightly.
Then we take it and punch it through everything thoroughly so that not a single piece remains. I use an immersion blender for this, but a blender with a bowl is also suitable. You can also put it through a meat grinder, but then you need to install a grill with the smallest holes, plus twist everything twice.
Butter will give the pate the desired consistency and thickness. It needs to be added very softly. So now is the time to take it out of the refrigerator. While the pate cools, it will soften. You can’t add liver mass to warm, much less hot! The butter will melt and the snack will turn out liquid.
You can mix it with a blender, but I’m usually too lazy to wash it a second time, so I use a fork to mix it.
Place the prepared mixture into containers. This, by the way, can be an ordinary glass jar. Place in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, when it’s not cold. Very tasty!

Chicken liver pate recipe with photos step by step

A special feature of this recipe is the addition of cream and cognac, with which the pate becomes very tender and aromatic. After adding cognac, we will bake the semi-finished product in the oven. The heating will evaporate the alcohol, but the aroma will remain.

Ingredients:

chicken liver – 450g;
onion – 1 piece;
cream 10% - 100ml;
butter – 100g;
vegetable oil for frying;
salt, ground black pepper - to taste;
cognac – 1 tbsp.

How to prepare a delicious chicken liver pate at home:

The pate can be spread on bread, placed into vol-au-vents using a culinary syringe or cornet so that the liver pate looks beautiful in them, and served on any, even the most sophisticated, holiday table.

How to make liver pate simply at home? What is the secret to creating a delicious and delicate snack? Which liver is best to use? Choose any pate for yourself. Consider chicken liver pate, beef liver pate, pork liver pate. The best recipes to cook at home!

Despite the large number of questions from housewives who want to prepare this delicacy on their own, the process of preparing liver pate is extremely simple.

Actually, you can see for yourself the veracity of these words by reading this article.

In order to prepare a “classic” extremely tender chicken liver pate with a creamy flavor, you need to use butter, and bay leaf and black pepper will help give it some piquancy and a subtle aroma.

0.5 kg – chicken liver
1 PC. - onion
1 PC. – carrots
50 gr. - butter
2 pcs. – bay leaf
Ground black pepper
Salt to taste
Vegetable oil

Cooking method:

Let's start preparing the vegetables: cut the carrots into thin slices (you can grate them) and the cooked onion in the form of half rings.
The liver must first be thoroughly washed and then cut into pieces.
Using vegetable oil and a frying pan, fry the chopped onion until its surface turns golden.
As soon as the onion is the color we need, add liver and carrots to it, then fill it with one glass of water. Add bay leaf and salt.
After the contents of the pan boil, reduce the heat and cover with a lid. Everything should be prepared within thirty minutes. After this time, remove the lid and leave for another ten minutes. This is necessary so that the excess liquid evaporates.
So, when our liver with vegetables is ready, put everything in a bowl that should be deep enough. After this, add butter and grind our ingredients using a blender.
The pate must be served with wheat or rye bread.

Delicious homemade beef liver pate

The most indispensable and important product in this recipe is naturally beef liver. This dish will be an excellent option for creating an exquisite and incredibly tasty snack.

To prepare you will need:

0.5 kg – beef liver
2 pcs. – carrots
1 PC. - onion
black pepper
a pinch of salt
80 gr. - butter
100 gr. – lard
50 ml – milk

Cooking method:

That's all, your sandwich preparation is ready!

Homemade tender pork liver pate

To prepare you will need:

1 kg – pork liver
100 gr. – lard
100 gr. - butter
3 pcs. - onion
1 PC. – bay leaf
0.3 tsp – ground black pepper
1 bunch – dill

Cooking method:

From chicken liver

First of all, it is worth noting that of all types of pate, chicken is considered the healthiest, since it is not only very filling, but also extremely tasty.

In addition, chicken liver can “boast” of such useful substances: a large amount of protein, vitamin A, folic acid, iron, phosphorus, iodine, riboflavin, selenium, choline and, of course, vitamin C.

Beef liver

The benefits of this ingredient are directly related to its immediate composition, which contains almost all the beneficial elements vital for the human body.

Before listing them, we note that the liver consists largely of water, but there is very little fat in it.

The main components of the product are: calcium, iron, phosphorus, iodine, fluorine, copper, magnesium, ascorbic acid, folic acid, thiamine, beta-carotene, vitamin B2, retinol, vitamin E, etc.

From pork liver

Despite the fact that pork liver is slightly inferior to the previous type, it is quite popular among consumers.

And this is actually not surprising, since it has almost all the B vitamins, and they are not so easy to find in natural conditions, as well as vitamins PP, A, C, E.

In addition, it contains a large number of useful elements, without which our body cannot function properly. These include: zinc, potassium, iodine, copper, magnesium, calcium and others.

Considering that this product has a small amount of calories, as well as an excellent vitamin and mineral composition, it can rightfully be considered not only healthy, but also, of course, dietary.

Basic rules for preparing high-quality and tasty liver pate

The simplest option for preparing pate is to use chicken liver. The thing is that it does not need any additional preparatory process.

However, if you take pork or beef liver, then they must first be soaked in hot water for about one minute.

This is necessary in order to remove existing films from the surface. But that's not all, since the liver also needs to be soaked briefly in milk so that the pate you prepare is incredibly tender.

The next important rule is to use exclusively fresh products, that is, you need to forget about frozen liver. Otherwise, you will end up with a bitter-tasting pate.

And the last thing is the color of the liver. It must be red and uniform. As for the surface of the product, it should be elastic and smooth. It is also important to add cream to the pate, as it will give it juiciness and special tenderness.

Another. For many housewives, the formation of lumps in the pate is a problem. To avoid such a nuisance, simply pass the ingredients through a meat grinder not once, but several times. Then you will get a solid consistency.

Pastes prepared at home in accordance with the cooking process can be clearly divided into two main groups, which we will now get acquainted with.

The first option is to prepare the liver and other products and spices required by the recipe, which are first fried, then stewed, and then crushed to a thick consistency using a blender or meat grinder.

It is this method that is especially popular among housewives today.

However, there is a second preparation option: the liver is first of all crushed and only then all other necessary manipulations are performed. Such dishes must be baked in the oven.

In fact, this is quite convenient, since all you need to do is create a consistency from the products, distribute it into special forms and bake.

In addition, pate cooked directly in the oven is not as high in calories as by frying. After all, according to the recipe, you need to add a lot of butter during frying in order to end up with a pate that is convenient for spreading on bread. While in a baked snack this is not necessary.

Moreover, probably the most important advantage of the second option is that it will allow you to prepare a pale pink pate with a delicate consistency, and not a gray mass. In my opinion, this is much more appetizing. Although the choice is yours!

Tips for housewives

In order to get the most aromatic and incredibly tasty pate cooked directly in the oven, you need to first fry the vegetables a little in a frying pan using a small amount of vegetable oil.

If the recipe calls for adding butter, but you don’t want to or you simply don’t have it in the refrigerator, but you really want to get a tender and juicy pate, then you just need to take 100 grams. more of each vegetable.

After your vegetables have been stewed, it is highly advisable to chop them no later than 10 minutes after cooking, since if they are cold, the blender will not be able to thoroughly blend them. Consequently, you will end up with a snack with dry grains and uneven texture.

To maximize the extraordinary liver flavor, you can add a small amount of paprika and sugar.

To add a sophisticated aroma to the pate, add a couple of spoons of cognac to it.

First of all, I would like to pay attention to its very delicate taste, which will appeal to both adults and children. Moreover, from this easy-to-prepare dish you can make extremely tasty and, most importantly, versatile snacks in the form of sandwiches.

They can be a quick and filling snack at work, at school or at breakfast. In addition, liver pate can successfully serve on a festive table as a tasty and healthy filling for stuffed eggs, tartlets, etc.

To sum it up...

As you can see, the process of preparing liver pate at home is quite simple and not troublesome, which certainly won’t take you too much time.

That’s why absolutely any housewife, even a young and not yet experienced one, can handle its preparation.

Here are three options for recipes for pate from different types of liver, so feel free to choose the one that appeals to you the most and start cooking! In addition, if you have any questions regarding the dish, you can find the answers in this article.

Delight your family and guests with your culinary skills. Even if you do not have all the cooking skills, our recipes and tips will help you create a truly chic and incredibly tasty culinary masterpiece.

The most important thing is to follow all the cooking rules, use only fresh ingredients and cook with your heart and soul, and then you will succeed.